In a large saucepan over a medium heat, add oil and sweat onions for five minutes or until tender. Add the Gault's Chicken Stock and potatoes and simmer for 25 minutes until potatoes are tender. Remove from heat, blend in a food processor or with a stick blender until smooth. Return to the pot and add sweetcorn, chickpeas, Simon Gault Home Cuisine Indian seasoning and cooked, shredded chicken meat. Bring to a simmer again for 5 minutes and serve with freshly chopped Italian parsley.